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- 1 1/4 pounds ground beef
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 x 14.5 ounce can tomato puree (not tomato paste! sometimes labelled “ground tomatoes”)
- 2 tablespoons light-brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon tomato paste
- 1 finely chopped jalapeño pepper
- 1 teaspoon Worcestershire sauce
- 1 + 1/2 cups water
- In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.
- Add pureed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes.
- Serve hot meat mixture on top of warmed up baguette, or buns of your choice. Eat like a traditional hamburger, or like an open-faced sandwich. Sliced avocado is a nice “condiment”!
